液氮速冻工艺在预制菜生产应用中的研究现状  

Research Status of Liquid Nitrogen Quick-Freezing Technology in the Production and Application of Prefabricated Food

作　　者：叶佑坤 徐俊源 杨道文 黄丰景 YE Youkun;XU Junyuan;YANG Daowen;HUANG Fengjing(Guangzhou Restaurant Group Likofu Food Co.,Ltd.,Guangzhou 511442,China)

机构地区：[1]广州酒家集团利口福食品有限公司,广东广州511442

出　　处：《现代食品》2023年第7期88-91,共4页Modern Food

摘　　要：2022年以来,预制菜成为实体食品行业竞相投入的产业之一,市场规模呈复合性增长。为优化预制菜工艺,本文研究预制菜关键工艺环节——速冻工艺,对液氮速冻工艺在生产应用中的优缺点进行探讨。经对盆菜试投产分析,液氮速冻工艺在产品质量、工艺流程优化、生产产能提升等方面有较大的正向影响,可在未来更多高附加值预制菜生产中应用液氮工艺。Since 2022,prefabricated food have become one of the industries that the physical food industry competes to invest in,and the market scale has shown a compound growth.In order to optimize the technology of prefabricated food,the article studies the key technology of prefabricated food:quick-freezing technology,and discusses the advantages and disadvantages of the liquid nitrogen quick-freezing technology in production.According to the analysis of the trial production of Poon Choi,the liquid nitrogen quick-freezing process has a great positive impact on product quality,process optimization,production capacity improvement and other aspects,and can be applied to more high-value-added prefabricated vegetables production in the future.

关 键 词：预制菜 液氮 速冻 盆菜 

分 类 号：F426[经济管理—产业经济] F719.3